Cut Chinese chives to 3cm, add Yakiniku sauce and mix.

Fold sliced cheese to separate them into 6 parts, so that it can be rolled in Gyoza sheets

Roll up Chinese chives and sliced cheese with Gyoza sheets. Seal the seams with water.

Put oil into a heated frying pan and lay the gyoza, with the seam sides facing heated pan.

Once they are brown, flip them over. When both sides are nicely brown, they are done.